Creamy Mushroom Tartlets

• 1 Tbsp. non-hydrogenated margarine
• 1 pkg. (227 g) fresh mushrooms, finely chopped
• 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
• 1/4 cup Kraft 100% Parmesan Grated Cheese
• 1 can (235 g) refrigerated crescent dinner rolls
• 2 tsp. finely chopped fresh parsley

1. Heat oven to 350F.
2. Melt margarine in large nonstick skillet on medium heat.
3. Add mushrooms; cook 5 min.
4. or until tender, stirring frequently.
5. Add cream cheese product and Parmesan; cook and stir 1 min.
6. or until cream cheese is melted.
7. Remove from heat; set aside.
8. Unroll dough into 2 long rectangles; firmly press perforations and seams together to seal.
9. Cut each rectangle into 12 squares.
10. Place 1 square in each of 24 mini muffin cups with corners of squares extending over rims of cups.
11. Firmly press dough onto bottom and up side of each cup.
12. Spoon about 1-1/2 tsp.
13. mushroom mixture into each cup.
14. Bake 10 to 12 min.
15. or until golden brown.
16. Sprinkle with parsley.
17. Cool in pan 5 min.
18. before serving.

nonhydrogenated margarine, fresh mushrooms, philadelphia, cheese, rolls, parsley

Taken from www.kraftrecipes.com/recipes/creamy-mushroom-tartlets-130868.aspx (may not work)